Works by Mollakhalili-Meybodi, Neda

Results: 25

Coffee substitutes: A review of the technology, characteristics, application, and future perspective.

Published in:

Comprehensive Reviews in Food Science & Food Safety, 2024, v. 23, n. 6, p. 1, doi. 10.1111/1541-4337.70041

By:

Tahmouzi, Sima;
Nasab, Sara Sanaei;
Alizadeh‐Salmani, Behnam;
Zare, Leila;
Mollakhalili‐Meybodi, Neda;
Nematollahi, Amene

Publication type:

Article

Effect of atmospheric cold plasma treatment on technological and nutrition functionality of protein in foods.

Published in:

European Food Research & Technology, 2021, v. 247, n. 7, p. 1579, doi. 10.1007/s00217-021-03750-w

By:

Mollakhalili-Meybodi, Neda;
Yousefi, Mojtaba;
Nematollahi, Amene;
Khorshidian, Nasim

Publication type:

Article

Potentially toxic elements (PTEs) in coffee: a comprehensive review of toxicity, prevalence, and analytical techniques.

Published in:

International Journal of Environmental Health Research, 2024, v. 34, n. 1, p. 367, doi. 10.1080/09603123.2022.2149712

By:

Mollakhalili-Meybodi, Neda;
Tahmouzi, Sima;
Javanmardi, Fardin;
Nematollahi, Amene;
Mousavi Khaneghah, Amin

Publication type:

Article

A comprehensive review on yogurt syneresis: effect of processing conditions and added additives.

Published in:

Journal of Food Science & Technology, 2023, v. 60, n. 6, p. 1656, doi. 10.1007/s13197-022-05403-6

By:

Arab, Masoumeh;
Yousefi, Mojtaba;
Khanniri, Elham;
Azari, Masoumeh;
Ghasemzadeh-Mohammadi, Vahid;
Mollakhalili-Meybodi, Neda

Publication type:

Article

The impacts of salt reduction strategies on technological characteristics of wheat bread: a review.

Published in:

Journal of Food Science & Technology, 2022, v. 59, n. 11, p. 4141, doi. 10.1007/s13197-021-05263-6

By:

Pashaei, Mitra;
Zare, Leila;
Khalili Sadrabad, Elham;
Hosseini Sharif Abad, Amin;
Mollakhalili-Meybodi, Neda;
Abedi, Abdol-Samad

Publication type:

Article

Harmful compounds of soy milk: characterization and reduction strategies.

Published in:

Journal of Food Science & Technology, 2022, v. 59, n. 10, p. 3723, doi. 10.1007/s13197-021-05249-4

By:

Mollakhalili-Meybodi, Neda;
Arab, Masoumeh;
Zare, Leila

Publication type:

Article

Mayonnaise main ingredients influence on its structure as an emulsion.

Published in:

Journal of Food Science & Technology, 2022, v. 59, n. 6, p. 2108, doi. 10.1007/s13197-021-05133-1

By:

Taslikh, Musarreza;
Mollakhalili-Meybodi, Neda;
Alizadeh, Adel Mirza;
Mousavi, Mir-Michael;
Nayebzadeh, Kooshan;
Mortazavian, Amir M.

Publication type:

Article

Physical stability of oil-in-water emulsions in the presence of gamma irradiated gum tragacanth.

Published in:

Journal of Dispersion Science & Technology, 2017, v. 38, n. 6, p. 909, doi. 10.1080/01932691.2016.1215250

By:

Mollakhalili Meybodi, Neda;
Mohammadifar, Mohammad Amin;
Farhoodi, Mehdi;
Skytte, Jacob Lercke;
Abdolmaleki, Khadije

Publication type:

Article

Co-encapsulation of omega-3 and vitamin D<sub>3</sub> in beeswax solid lipid nanoparticles to evaluate physicochemical and in vitro release properties.

Published in:

Frontiers in Nutrition, 2024, p. 01, doi. 10.3389/fnut.2024.1323067

By:

Shakeri, Mohammad;
Ghobadi, Runak;
Sohrabvandi, Sara;
Khanniri, Elham;
Mollakhalili-Meybodi, Neda

Publication type:

Article

Effect of Atmospheric Pressure Cold Plasma Treatment on the Radical Scavenging and Antioxidant Activities, Phenolic Content, and Some Nutritional Characteristics of Chia Seeds (Salvia hispanica L.).

Published in:

Journal of Food Processing & Preservation, 2025, v. 2025, p. 1, doi. 10.1155/jfpp/8829261

By:

Jamali, Narjes;
Nematollahi, Amene;
Rahmdar, Zahra;
Kiani, Mohammad;
Torkashvand, Mohammad;
Mollakhalili-meybodi, Neda;
Hebishy, Essam

Publication type:

Article

Effect of goji berry incorporation on the texture, physicochemical, and sensory properties of wheat bread.

Published in:

Food Science & Nutrition, 2024, v. 12, n. 6, p. 3982, doi. 10.1002/fsn3.4056

By:

Hashemi, Saba;
Mollakhalili‐Meybodi, Neda;
Akrami Mohajeri, Fateme;
Fallahzadeh, Hossein;
Khalili Sadrabad, Elham

Publication type:

Article

Gluten‐free Nan‐e‐Fasaee: Formulation optimization on the basis of quinoa flour and inulin.

Published in:

Food Science & Nutrition, 2024, v. 12, n. 2, p. 1146, doi. 10.1002/fsn3.3829

By:

Jamali, Narjes;
Sayadi, Mehran;
Nejati, Roghayeh;
Mohammadi, Faezeh;
Nematollahi, Amene;
Mollakhalili‐Meybodi, Neda

Publication type:

Article

Quinoa dough fermentation by Saccharomyces cerevisiae and lactic acid bacteria: Changes in saponin, phytic acid content, and antioxidant capacity.

Published in:

Food Science & Nutrition, 2023, v. 11, n. 12, p. 7594, doi. 10.1002/fsn3.3679

By:

Arjmand, Sanaz;
Mollakhalili‐Meybodi, Neda;
Akrami Mohajeri, Fateme;
Madadizadeh, Farzan;
Khalili Sadrabad, Elham

Publication type:

Article

Application of guar (Cyamopsis tetragonoloba L.) gum in food technologies: A review of properties and mechanisms of action.

Published in:

Food Science & Nutrition, 2023, v. 11, n. 9, p. 4869, doi. 10.1002/fsn3.3383

By:

Tahmouzi, Sima;
Meftahizadeh, Heidar;
Eyshi, Saba;
Mahmoudzadeh, Amin;
Alizadeh, Behnam;
Mollakhalili‐Meybodi, Neda;
Hatami, Mehrnaz

Publication type:

Article

Application of inulin in bread: A review of technological properties and factors affecting its stability.

Published in:

Food Science & Nutrition, 2023, v. 11, n. 2, p. 639, doi. 10.1002/fsn3.3141

By:

Mohammadi, Faezeh;
Shiri, Ameneh;
Tahmouzi, Sima;
Mollakhalili‐Meybodi, Neda;
Nematollahi, Amene

Publication type:

Article

Formulation optimization of functional wheat bread with low glycemic index from technological and nutritional perspective.

Published in:

Food Science & Nutrition, 2023, v. 11, n. 1, p. 284, doi. 10.1002/fsn3.3060

By:

Mollakhalili‐meybodi, Neda;
Ehrampoush, Mohammad Hassan;
Hajimohammadi, Bahador;
Mosaddegh, Mohammad Hassan

Publication type:

Article

Technological characteristics of sodium reduced wheat bread: Effects of fermentation type and partial replacement of salt with potassium chloride.

Published in:

Food Science & Nutrition, 2022, v. 10, n. 10, p. 3282, doi. 10.1002/fsn3.2917

By:

Pashaei, Mitra;
Mollakhalili‐Meybodi, Neda;
Sadeghizadeh, Jalal;
Mirmoghtadaei, Leila;
Fallahzadeh, Hossein;
Arab, Masoumeh

Publication type:

Article

Novel nonthermal food processing practices: Their influences on nutritional and technological characteristics of cereal proteins.

Published in:

Food Science & Nutrition, 2022, v. 10, n. 6, p. 1725, doi. 10.1002/fsn3.2792

By:

Mollakhalili‐Meybodi, Neda;
Nejati, Roghayeh;
Sayadi, Mehran;
Nematollahi, Amene

Publication type:

Article

Technological characteristics of inulin enriched gluten‐free bread: Effect of acorn flour replacement and fermentation type.

Published in:

Food Science & Nutrition, 2021, v. 9, n. 11, p. 6139, doi. 10.1002/fsn3.2567

By:

Shiri, Ameneh;
Ehrampoush, Mohammad Hassan;
Yasini Ardakani, Seyed Ali;
Shamsi, Farimah;
Mollakhalili‐Meybodi, Neda

Publication type:

Article

The occurrence of aflatoxin M1 in milk samples of Iran: a systematic review and meta-analysis.

Published in:

Environmental Monitoring & Assessment, 2023, v. 195, n. 6, p. 1, doi. 10.1007/s10661-023-11373-9

By:

Mollakhalili-Meybodi, Neda;
Nematollahi, Amene

Publication type:

Article

Sensory attributes of wheat bread: a review of influential factors.

Published in:

Journal of Food Measurement & Characterization, 2023, v. 17, n. 3, p. 2172, doi. 10.1007/s11694-022-01765-9

By:

Mollakhalili-meybodi, Neda;
Sheidaei, Zhaleh;
khorshidian, Nasim;
Nematollahi, Amene;
khanniri, Elham

Publication type:

Article

Inulin enriched wheat bread: interaction of polymerization degree and fermentation type.

Published in:

Journal of Food Measurement & Characterization, 2021, v. 15, n. 6, p. 5408, doi. 10.1007/s11694-021-01107-1

By:

Mohammadi, Faezeh;
Ehrampoush, Mohammad Hassan;
Shamsi, Farimah;
Ardakani, Seyed Ali Yasini;
Mollakhalili-Meybodi, Neda

Publication type:

Article

Diazinon reduction in food products: a comprehensive review of conventional and emerging processing methods.

Published in:

2022

By:

Nematollahi, Amene;
Rezaei, Farahnaz;
Afsharian, Zahra;
Mollakhalili-Meybodi, Neda

Publication type:

Literature Review

Acrylamide in bread: a review on formation, health risk assessment, and determination by analytical techniques.

Published in:

Environmental Science & Pollution Research, 2021, v. 28, n. 13, p. 15627, doi. 10.1007/s11356-021-12775-3

By:

Mollakhalili-Meybodi, Neda;
Khorshidian, Nasim;
Nematollahi, Amene;
Arab, Masoumeh

Publication type:

Article

Cold Plasma Treatment of Quinoa Grains: Changes in Phytic Acid, Saponin, Content, and Antioxidant Capacity.

Published in:

Food Science & Nutrition, 2025, v. 13, n. 1, p. 1, doi. 10.1002/fsn3.4691

By:

Arjmand, Sanaz;
Sadrabad, Elham Khalili;
Ramroudi, Fereshteh;
Mollakhalili‐meybodi, Neda

Publication type:

Article